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We maintain the highest freshness of our fishes with traditional Japanese techniques Ike Jime, Shinkenuki or Korijime. This is the process of removing the nerves in the fish or bleeding the fish to keep its highest level of freshness.

Our chefs helm from top establishments and have honed their Japanese Sushi, Sashimi and Aging skills for more than 20 years. Ageing is a lost technique that only very few chefs still learn and preserve.

Some fishes need to be aged while others do not, our fishes are served both fresh and aged depending on type of fish. If aged, the fish is aged for a few days to break down the protein to balance the taste and draw out the full flavour of the fish.

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